Vegetable Kassler Stew
Light kassler stew warms well and delivers vitamin C & beta-carotene for defense and cell protection in our body.
Ingredients
- 125 g celery root
- 300 g carrots (3 carrots)
- 500 g small cauliflower (1 small head)
- 1 l classic vegetable broth
- 100 g barley groats
- 200 g boneless kassler back
- 0.5 bunch flat parsley
- 2 Spring Onions
- 200 g peas (frozen)
- a pinch nutmeg
- Pepper
Instructions
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1.
Wash, peel and cut celery root and carrots into about 1 cm cubes.
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2.
Wash, trim and divide cauliflower into small florets; peel the stem and dice it.
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3.
Bring vegetable broth to a boil in a pot, add groats, bring again to a boil, then cover and simmer on low heat for 10 minutes.
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4.
Cut kassler into about 1 cm cubes, add with celery root and carrots to the groats and cook for another 5 minutes.
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5.
Meanwhile rinse parsley, shake dry, pluck leaves, set aside some, and cut the rest into fine strips.
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6.
Rinse spring onions, trim and slice into very thin rings.
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7.
Add cauliflower florets and frozen peas to the groats, bring to a boil, cover and simmer on low heat for another 5 minutes.
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8.
Add spring onion rings to the stew, briefly boil. Grate a little nutmeg in, add parsley strips, season with pepper. Garnish with parsley leaves and serve.
